Tunisian sabayon
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
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Rest Time
8 hrs
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Total Time
20 mins
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Servings
10 people
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Course
Dessert
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Cuisine
Tunisian, North African
Tunisian sabayon
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Tunisian sabayon is a delicious egg-based ice cream, flavored with orange blossom water, that is an adaptation of the original Italian version.
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Ingredients
- 6 eggs
- ⅔ cup sugar
- ½ teaspoon vanilla extract
- ½ cup oil
- 2 tablespoons orange blossom water
- pistachios or almonds, crushed
Equipment
- Stand mixer
- ramekins
Instructions
- Separate the eggs.
- Whisk the yolks with 5 tablespoons of sugar and the vanilla extract, until the mixture becomes pale and frothy.
- Add the oil slowly, and continue whisking to obtain a smooth and homogeneous mixture.
- Add the orange blossom water and mix.
- Separately, beat the egg whites with the remaining sugar until stiff.
- Fold one third of the egg whites into the yolks gently, then gradually combine the remaining egg whites by folding without stirring.
- Pour the mixture into individual ramekins or into a large pan and place in the freezer for at least 8 hours.
- Decorate with pistachios or crushed almonds.
- Serve by itself, or with red berries, harissa hloua or bouscoutou (sponge cake).
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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